Apple Walnut Country Bread

 Print Friendly and PDF

A delightful bread with fall flavors!

Ingredients

  • 1/2 cup apple cider, sweetened or unsweetened
  • 1/2 cup dried apples, chopped
  • 1 cup apple, coarsely shredded apple (no need to peel)
  • 1 pkg Hodgson Mill Active Dry Yeast, or 2 1/2 tsp
  • 1/4 cup water, warm
  • pinch of sugar
  • 3 cups Hodgson Mill Best for Bread Flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 3 Tbsp honey
  • 1 Tbsp butter, softened
  • 1 egg, large
  • 1 cup Hodgson Mill Rye Flour
  • 1/2 cup walnuts, toasted pieces
  • 1 egg white, lightly beaten

Directions

Microwave cider and dried apple in a small dish for 1 ½ minutes. Stir in shredded apple; set aside



Combine yeast, pinch of sugar and ¼ cup warm water in a small dish. Let stand for 10 minutes. Knead together apple mixture, yeast mixture, bread flour, salt and next five ingredients in a bread machine or stand mixer with a dough hook, or by hand.



Add rye flour to make a soft but not sticky dough. Add a little more bread flour if dough needs help pulling together. Knead for 5 minutes until the dough is smooth and elastic (by hand or machine.)



Turn off bread machine, if using, cover and allow the dough to rise for an hour or until it has doubled in bulk.



Turn dough out onto a lightly floured surface and flatten out a bit. Sprinkle with toasted walnuts and fold several times; Knead until the walnuts are evenly distributed.



Roll and shape the dough out into a 7-inch ball and place on a greased or paper-lined baking sheet.



Cover and let rise in a warm place for about an hour or until doubled in bulk.



Brush top of loaf with egg white.



Bake in a preheated 350˚F oven for 35-40 minutes or until loaf sounds hollow when tapped.



Remove bread from baking sheet and cool on a wire rack.

Makes 1 round loaf Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401